Chef John's Garlic Butter Chicken Kiev

Gather all the necessary ingredients and materials beforehand.

Combine minced garlic and a pinch of salt in a mortar and pestle, grinding them together until smooth. Add chopped parsley to the mixture and blend well. Use a pestle to pound softened butter into the garlic mixture until it's fully incorporated. Wrap the butter mixture in plastic wrap and refrigerate for at least 15 minutes to allow it to chill.

Sprinkle both sides of the chicken breasts with salt and pepper for added flavor. Place a quarter of the chilled butter mixture in the center of each chicken breast, making sure to cover it evenly. Fold the narrower end of each chicken breast upwards over the butter, forming a tight pocket around it. Gather the sides of each chicken breast to the center, creating a round ball shape with a smooth top and gathered bottom. Wrap each chicken ball tightly in plastic wrap, placing them on a plate to chill in the freezer until they hold together and feel slightly firm, about 30 minutes.

In a shallow bowl, whisk together flour and a pinch of salt until well combined. In another shallow bowl, whisk eggs together until smooth. Pour panko bread crumbs into a third bowl.

Remove the chicken breast balls from their plastic wraps and gently press them into the flour mixture to coat, shaking off any excess. Dip each chicken ball into beaten eggs and then press them into the panko bread crumbs, pressing gently to adhere. Place the breaded chicken balls on a plate and cover them with plastic wrap, returning them to the freezer for about 15 minutes to firm up.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil for easy cleanup. Working in batches, carefully place the chicken balls gathered-side down into the hot oil and cook until lightly golden on both sides, about 1 minute per side. Transfer the cooked chicken to the prepared baking sheet and sprinkle salt and cayenne pepper over the top.

Bake the chicken in the preheated oven until you can hear the butter start to sizzle on the baking sheet, which should take 15 to 17 minutes. Use an instant-read thermometer inserted into the center of each chicken ball to check that it reaches a minimum internal temperature of 165 degrees F (74 degrees C).

Let the chicken rest for a few minutes before serving.